Barley-vegetable Chowder Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
6 cup: Chicken broth or water,
2 large: Carrots,
1/2 cup: Barley, short grain rice or
4 each: Scallions,
1/2 cup: Orzo, rice shape pasta
1 bunch: Escarole or romaine lettuce,
1 medium: All purpose potato,
1 can: White cannellini beans,
1 medium: White turnip,
1 tsp: Salt, or to taste
1 each: Rib celery,
1/2 tsp: Black pepper,
Directions:
1. Put broth and barley in a large pot. Bring to a simmer. 2. Add
each vegetable as you prepare it. Peel and dice vegetables till
desired small size. 3. Bring broth to a boil, reduce heat, cover
and simmer gently 30
minutes. 4. Meanwhile thinly slice scallions, rinse and coarsely
chop escarole. 5. Add beans with their liquid and salt and pepper to
soup. Cover and
simmer 15 minutes longer. Add escarole and scallions and simmer
until
wilted about 2 minutes.
Makes 12 cups, 4-6 servings.
Posted on Home Cooking by Pat Buttons Note: I subsituted parnisp,
kale, chinese cabbage for white turnip, escarole, celery. Also added
chopped cooked chicken and fresh corn on the cob (without the cob). I
had to add water and it is still too thick.
Submitted By LISA GREENWOOD On 01-09-95
Source from luhu.jp
each vegetable as you prepare it. Peel and dice vegetables till
desired small size. 3. Bring broth to a boil, reduce heat, cover
and simmer gently 30
minutes. 4. Meanwhile thinly slice scallions, rinse and coarsely
chop escarole. 5. Add beans with their liquid and salt and pepper to
soup. Cover and
simmer 15 minutes longer. Add escarole and scallions and simmer
until
wilted about 2 minutes.
Makes 12 cups, 4-6 servings.
Posted on Home Cooking by Pat Buttons Note: I subsituted parnisp,
kale, chinese cabbage for white turnip, escarole, celery. Also added
chopped cooked chicken and fresh corn on the cob (without the cob). I
had to add water and it is still too thick.
Submitted By LISA GREENWOOD On 01-09-95
Source from luhu.jp